My grandma, whom we lovingly called Oma, used to always make her delicious veggie dip in the summer for family barbecues and potlucks. This was the first recipe I decided to recreate once I was able to tolerate onions again.
Veggie Dip Recipe:
16 Ounces (1 1/2 Containers) Green Valley Organics Lactose Free Sour Cream
1 Jar of Primal Kitchen Mayo
1/2 Large Onion (Puréed)
1 Tablespoon Sea Salt
2 Teaspoons Dry Mustard
2 Tablespoons Dried Parsley
2 Tablespoons Dill Weed
Selection of Your Favorite Veggies (I like to use carrots, celery, pea pods, red peppers, and cherry tomatoes)
Combine all the ingredients in a large bowl and mix until fully incorporated. Cover with plastic wrap and chill overnight. Serve with your favorite veggies.